This Tuscan salmon takes you on a trip to central Italy, with this Tuscan-inspired main dish. Lots of flavors you love make a bed for some lovely pan-roasted salmon. Everything can be done in one skillet, and if you’d like a side of pasta, clean up will still be a breeze. We like this with risotto, a salad, and a good crusty bread, too!
Tuscan Salmon
This Tuscan salmon takes you on a trip to central Italy, with this Tuscan-inspired main dish. Lots of flavors you love make a bed for some lovely pan-roasted salmon. Everything can be done in one skillet, and if you'd like a side of pasta, clean up will still be a breeze. We like this with risotto, a salad, and a good crusty bread, too!
Ingredients
- 5 ounce salmon filets
- salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 or 3 short rosemary sprigs plus more for garnish
- 1/3 cup chopped prosciutto
- 1 green onion finely chopped
- 1 to 2 garlic cloves minced
- 1 pinch red pepper flakes or to taste
- 1/2 lemon zested
- 1/2 cup dry white wine
- 1 cup cherry tomato halves
- 1 10 ounce package fresh spinach, torn
- 1/2 cup heavy cream
- 1 tablespoon olive oil for drizzling or as needed
- lemon slices
- lightly toasted pine nuts optional
Instructions
- Pat salmon filets dry with paper towels and season both sides with salt and pepper.
- Melt butter in a large skillet over medium heat; add olive oil. When butter stops sizzling, swirl the skillet to combine. Add 2 or 3 rosemary sprigs to the skillet, to flavor the oil.
- Add salmon and cook until salmon is lightly browned and flakes when a fork is gently inserted, about 3 minutes per side. (If salmon filets are thinner than 1 1/2 inches, this may take less time.) An instant read thermometer, inserted near the center, should read 145 degrees F (63 degrees C). Remove from the skillet, and keep warm.
- To the same skillet with rosemary, add chopped prosciutto, green onion, garlic, red pepper flakes, and lemon zest, and cook for 1 minute or until fragrant.
- Add white wine and cook until the liquid evaporates. Add tomatoes and cook, stirring, 2 to 3 minutes. Add spinach and toss in the skillet until bright green and barely wilted, 2 to 3 minutes.
- Stir in cream, and season with salt and pepper. Cook until sauce bubbles, about 2 minutes, and remove cooked rosemary sprigs.
- Serve salmon on a bed of vegetables and sauce, and drizzle with a little olive oil. Garnish with lemon slices, fresh rosemary sprigs, and toasted pine nuts, if desired.
Notes
Cook’s Note
Remove any bones from the filets. Remove the skin, or not, as you prefer.
From the Editor
To toast pine nuts: Preheat the oven to 350 degrees F (175 degrees C). Spread pine nuts onto a baking sheet; toast in the preheated oven until beginning to turn golden brown and becoming fragrant, about 7 minutes.
